Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
Salt and black pepper
Flour (for dredging)
2 eggs, beaten
Crushed pretzels (enough to coat the chicken)
Butter (for frying)
Olive oil (for frying, equal parts with butter)
For the Mustard Cheddar Sauce:
1 cup chicken broth
1 cup milk
2 tablespoons whole grain mustard
1 teaspoon Dijon mustard
Fresh parsley (plus extra for garnish)
1 cup extra sharp cheddar cheese, shredded
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prep the Chicken:
Pound the chicken breasts to an even thickness.
Season both sides with salt and black pepper.
Set Up the Breading Station:
Prepare three shallow dishes:
Dish 1: Seasoned flour (flour with a bit of salt and pepper).
Dish 2: Beaten eggs.
Dish 3: Crushed pretzels.
Bread the Chicken:
Dredge each chicken breast in the flour, shaking off any excess.
Dip into the beaten eggs.
Press into the crushed pretzels, coating thoroughly and making sure they adhere well.
Brown the Chicken:
Heat equal parts butter and olive oil in a large oven-safe skillet over medium-high heat.
Add the chicken breasts and cook for 3–4 minutes per side, until golden and crisp.
Bake:
Transfer the skillet to the preheated oven.
Bake for about 20 minutes, or until the chicken is cooked through and no longer pink in the center (use a meat thermometer if you like).
Make the Mustard Cheddar Sauce (while the chicken bakes):
In a saucepan over medium heat, warm the chicken broth and milk together.
Stir in the whole grain mustard, Dijon mustard, and chopped fresh parsley.
Add the shredded extra sharp cheddar and stir until the cheese is melted and the sauce is smooth and creamy.
Serve:
Spoon the mustard cheddar sauce over the baked pretzel-crusted chicken.
Garnish with extra fresh parsley.
Serving Ideas:
Pair with rice pilaf, mashed potatoes, or your favorite fresh vegetables.